Thick and Chewy Chocolate Chip Cookies

With the exception of my friend Melissa's thin and crispy oatmeal chocolate chip cookies, I'm in the thick and chewy camp. This recipe from Fine Cooking magazine is really good. Too good. I usually scoop out a bunch of cookie dough balls to freeze and bake later, but often they end up eaten before I get around to baking them.

This is the recipe I plan to use for making the Father's Day cookies for our girl's camp fundraiser. We're going to bake them on a big sheet like bar cookies, then cut them out into tie shapes while they're hot from the oven. Then decorate them. I will update with photos when we do this. Maybe I should use the pre-made tubs of Nestle Tollhouse cookie dough from Costco because it would be lots easier and close to the same price. But I'm guessing these would taste a lot better. Any opinions?

Thick and Chewy Chocolate Chip Cookies

1 1/3 cups unsalted butter, cold
1 1/2 cups light brown sugar, packed
1 cup sugar
2 large eggs, cold
1 Tbs. vanilla extract
3 3/4 cups flour
1 1/4 tsp. salt
1 tsp. baking soda

Preheat oven to 375. Using a stand mixer fitted with a paddle, beat together the butter, brown sugar and white sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape it down again.

In a med. bowl, whisk together the flour, salt and baking soda. Add this to the butter mixture and stir on low just until almost blended. Stir in the chocolate chips. Drop rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake until bottoms are golden brown, about 8-10 minutes. Remove from oven, let sit 3 minutes and then transfer to a wire rack to cool completely.